Preparation

Preheat broiler.

Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total). Broil 4 to 6 inches from heat until golden on top, about 30 seconds. Turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.

Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.

Stir together olives, onion, and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.

Menus & Tags

Tags:

Recent Review

We really liked this
recipe. I did make
some minor changes:
I processed the
artichoke hearts,
green olives,
shallot (I didn't
have any red onion)
and about 2
tablespoons dry
sun-dried tomatoes
with some plain
nonfat yogurt
(didn't have any
cream and wanted it
to be lower in fat
anyway). I also
added a dash of
cayenne.